A very short post from me this month, have had a flu-y thing for a few weeks now.
This month saw a chocolate brownie with chopped white chocolate chips. They were dark and gooey, and pretty with the icing sugar dusting.
I’d not tried this particular variation on a brownie before and would have to say it wasn’t one of my favourites. That didn’t stop them being eaten but others fast enough though!
Thank you to Maria and Rosie for hosting and do click on here tomorrow for the snow flecked brownies round up form all the other Sweet & Simple bakers =)
Snow Flecked Brownies
375g best quality dark chocolate
375g unsalted butter at room temperature
1 tablespoon real vanilla extract
6 eggs (large)
350g caster sugar (superfine)
1 teaspoon salt
225g plain flour
250g white chocolate, chopped into chunks
2 tsp icing sugar, for dusting
Tin measuring approx 33cm x 23cm x 5.5cm
(1)Preheat the oven to 180C/Gas 4/350F.Line the sides and base of a 33 x 23 x 5.5com baking tin with foil or baking parchment.
(2)Melt the butter and dark chocolate together in a large heavy based pan.In a bowl or wide mouthed large measuring jug, beat the eggs together with the caster sugar and vanilla extract.Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the chopped white chocolate. Beat to combine then scrape and pour the brownie mixture into the prepared tin.Bake for 25 minutes.
(3)You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool. Cut into squares and dust with icing sugar.